February 28, 2009
Three little words... a la mode. This month's Daring Bakers Challenge brings us both cake and ice cream- and its practically recession proof. With a few pantry/refrigerator staples and a bar of emergency chocolate, (hey, you never know when a craving will strike) I was able to create 2 4inch mini cakes and a huge bowl of ice cream that gives Breyers Vanilla a run for its money.
For the cake I used Ghirardelli Semi Sweet Chocolate because I love the taste and it works really well for baking. The ice cream was Wendy's recipe, slightly tweaked by first infusing the half and half with vanilla bean. Since I do not have an ice cream maker I have never made ice cream before but David Lebovitz's low tech instructions worked so well now I know I don't need one!
The February 2009 challenge has been brought to you by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They chose Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.